Announcing The 12th Annual Vitamix Challenge Winners
We challenged our community to submit original recipes that embraced this year’s theme of utilizing food waste and of course, showcased creative uses of a Vitamix Commercial blender. Check out the winning recipes!
StarChefs partnered with Vitamix Commercial to give one lucky chef the Ultimate Vitamix Package—a full suite of Vitamix Commercial machines including the Vita-Prep 3, The Quiet One, and XL. A big congratulations to Pastry Chef Erin Kobler of Proxi and Sepia on her winning dish: Tepache Sorbet with Piloncillo Crémeux, Smoked Pineapple Jam, Coconut Florentine, Pineapple Chips, and Tepache Fruit Leather.
Kobler’s dish showcases five different blending techniques and as she describes: “It was a no-brainer to utilize pineapple skin and cores given the other components in this dish including a smoked pineapple jam and braised pineapple purée. Our tepache is made with both pineapple core and rinds as well as pineapple flesh for an added sweetness. I took the dish a step further and used the leftover fermented fruit to make a fruit leather for garnish.”
Pastry Chef Erin Kobler’s Tepache Sorbet
Pastry Chef Erin Kobler of Proxi and Sepia
A big congratulations to Erin, and the two runners up, whose outstanding recipes will not be leaving them empty handed: Chef Sieger Bayer of Bar Berria’s Fish Scrap Dumplings with Preserved Lemon, Leek Soubise, Vegetable Compost Broth, and Charred Leek Oil and Pastry Chef Ryan Stipp of Omni PGA Frisco Resort’s Egg Shell Bread Pudding with Egg Shell-Pecan Praline, Banana Peel Vinegar, Strawberry Leaf Green Oil, and Fresh Strawberry. Both Sieger and Ryan each received a brand new Vitamix Vita-Prep 3!
Recipe: Fish Scrap Dumplings, Preserved Lemon, Leek Soubise, Vegetable Compost Broth, Charred Leek Oil
Recipe: Egg Shell Bread Pudding, Egg Shell-Pecan Praline, Banana Peel Vinegar, Strawberry Leaf Green Oil, Fresh Strawberry
Pastry Chef Sieger Bayer’s Fish Dumplings
Pastry Chef Ryan Stipp’s Egg Shell Bread Pudding
IN PARTNERSHIP WITH
